For the pecan and maple cream

Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

Method

Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.

On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it’s wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there’s an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.

Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.

Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.

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Comments, questions and tips

Delicious! Made this several times and it's always amazing. I use the "Basic shortcrust pastry" recipe from BBC Good Food and changed the maple syrup amount to 2 tablespoons as that is already quite sweet - taste the cream as you add the maple syrup if you are not sure. The first few times I made it I used pumpkin but it works the same with butternut squash which can be bought chopped and frozen in some supermarkets for convenience.

verysparkyifhungry

3rd Nov, 2013

I've never even tried pumpkin pie before, but this sweet spicy pie is delicious and went down very well with my foodie friends. I cheated though and used shop bought pastry cases and added some desiccated coconut. Even my 2 year old loved it, and he can be hard to please. My friends all want the recipe and I will be making this again.

quincepip

8th Dec, 2012

4.05

Excellent. I used shop-bought pastry so this was ready in minutes.

kendaljade

23rd Dec, 2013

did you buy sweet or savoury pastry?

frankthetank

9th Nov, 2012

5.05

Made this pie this evening. It's not been even an hour and I'm on slice number two.
I've always been put off of anything to do with Pumpkin as I cannot stomach the smell of it raw, but this has really surprised me and is way up top of my favourites list now!
Followed recipe to the 'T' except with the maple syrup. I used one tablespoon in the cream as it was all I had left and definitely think 4 would have made it way too sweet. I also squeezed the excess juice from the pumpkin in the colander as i would a swede which i think would make a huge difference as it's very juicy!

gidget

1st Nov, 2012

Made this and it was the best recipe I have ever tried. Didn't have the pastry so used a digestive biscuit base ( crushed half a pack with melted butter and pressed into the flan tin) also as muscovado sugar is expensive at the moment used half a jar of cheap honey instead. Did take longer to cook though possibly 1.5 hrs. The maple syrup/pecan cream was delis. Will make again.

sarahsbbcgf

28th Oct, 2012

5.05

Made a different pie recipe but the maple and pecan pie is amazing!

seffcat

22nd Oct, 2012

4.05

So sweet but very very tasty :)

thecatswhiskers86

14th Apr, 2012

5.05

After my husband grew a couple of pumpkin plants I had loads to use and no clue what to do with them. This recipe definately solved that! Its absolutley delicious and easy to make.
Cant wait until we have more pumpkins this year as all my family is now desperate to eat it again!

katcurnock

31st Mar, 2012

any low fat alternatives to double cream?

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